Indy Personal Chef Service caters to families with busy life-styles

Pam Cooley and Jan Owens, Your Gourmet Girlfriends share recipes and ideas for Easter including their favorite Deviled Egg cracker spread, a few quick Sweet Treats and a quick candy basket.


1 dozen large hard boiled eggs

1 tablespoons white vinegar

½ to 1 cup mayo

1 green onion or 2 T. snipped chives

1 tablespoon yellow mustard (add more if you like)

Sea salt and freshly ground pepper

Toppings: bacon, green onion, cheese, sweet or dill pickle, parsley, chives,

bread, baguettes, or crackers

Paprika, for dusting

1. Peel and chop eggs. In large bowl use potato masher to slightly mash eggs. Stir in mayonnaise, mustard, vinegar, salt and pepper. Mound on serving platter in oval egg shape or put in a shallow serving bowl.

2. Sprinkle with rows or top with bacon, parsley, olives and pickle. Serve with bread, baguettes or crackers. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s